Weight Watchers Spanish Pepper Soup - cooking recipe

Ingredients

2 red bell peppers
2 poblano chiles
2 large garlic cloves
3 1/2 cups reduced-sodium vegetable broth
2 cups green beans, trimmed and cut into 1/2-inch lengths
1 cup canned tomato puree
1/4 cup brown rice
1 tablespoon red wine vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
1/8 teaspoon cayenne pepper
tiny pinch saffron
1/4 cup parsley

Preparation

Preheat the broiler, setting the rack 6\" below the heat. Line a baking sheet with foil; place both kinds of peppers and garlic on the foil. Roast, turning as needed until the peppers are evenly blistered and lightly charred on all sides, and the garlic is deep brown, 7-10 minutes. Set aside 10 minutes to cool.
Wearing gloves, peel and seed the peppers over a bowl, saving the juices. Chop the peppers and place in a medium saucepan. Peel and smash the garlic; add to the peppers.
Strain the pepper juices into the saucepan. Add the broth, green beans, tomato puree, rice, vinegar, brown sugar, paprika, cayenne, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice and beans are tender, about 45 minutes. Serve, sprinkled with the parsley.
1 serving = 2 points.